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Marbled chocolate cheesecake

Here I use the term 'marbled' very loosely - perhaps 'two toned' or 'double layer' would be more fitting. However the cheesecake looked aesthetically, it has to have been one of the best baked cheesecakes I've ever tried (I can't claim all the credit for the baking of it).

The recipe I found was one made by Mary Berry and from this point I knew it could be trusted. Although allowing it to cool in the oven after baking, the cheesecake still cracked on the top but was nothing a few raspberries and light dusting of icing sugar couldn't cover up.

When we first saw the recipe, we were a bit skeptical as most baked cheesecakes use two types of cheese as opposed to just soft cheese - we used Philadelphia - but it turned out just fine and had the perfect texture.
The chocolate biscuits added a fudgey texture to the base which made it even more special.

The method

First, preheat the oven to 160C and lightly grease a 20cm/8inch spring form cake tin.

After this, you need to make the base. Simply do this by mixing the crushed biscuits with the melted butter and then push flat into the base of the cake tin - make sure it is tightly packed and goes al the way to the edges.

Next, melt the chocolate in a bowl over a pan of boiling water and stir until smooth.

Whilst the chocolate is cooling beat the cheese in a large bowl until soft and then mix in the sugar until well incorporated. Then, add the eggs and mix in one at a time.

Once well mixed, spoon half of the mixture onto the biscuit base and then add the melted chocolate to the remaining half left in the bowl.

Stir well and then spoon the remaining cheesecake mixture in between the plain mixture already on the base.

Now is the time to attempt to marble - mix slightly using a fork but try not to completely mix the plain and chocolate mixtures. Don't worry if it doesn't marble, it'll still taste great.

Bake in the oven for 25-30 minutes and until puffy round the edges but still soft in the middle. Once cooked, turn off the oven but leave the cheesecake in to cool before moving to the fridge. Allow enough time to be well chilled, dust with icing sugar and serve with fresh berries.